Crawfish Burgers with Guacamole Courtesy of Chef David Hulin of Cajun 180
Fresh Louisiana Crawfish Burger Patty topped with Fresh Made Guacamole & Side Salad. It’s so easy, healthy & delicious!
INGREDIENTS Crawfish Burgers:
1 lb Louisiana crawfish tails
1/3 c flour
1/3 c grated Parmesan Cheese
1 fresh egg (I use Duck eggs for richness)
1 Tbsp La Cajun Gold seasoning
1/4 c chopped parsley
1 Tbsp Cajun Trinity seasoning Guacamole:
3/4 cup chopped red onions
1 large jalapeño seeded and diced
1 lime squeezed
8 cloves garlic minced
1/4 cup chopped cilantro
1/2 Tsp Cajun Trinity seasoning
DIRECTIONS FOR THE CRAWFISH BURGERS:
Mix all ingredients together in a mixing bowl, set in the refrigerator for 1 hour to allow it to firm up.
Once firm, make a Patty and place in a hot skillet with butter and pan sear on both sides for a few minutes.
Pull off and allow to rest for 5 minutes. Serve hot. FOR THE GUACAMOLE:
Mix all in a bowl until the desired texture and consistency of the guacamole that you like.
NUTRITION Serving size: 1 crawfish burger Servings: 4
5g Fat (1g Saturated Fats, 50mg Cholesterol.) 1,160mg Sodium. 10g Carbohydrates (1g Fiber, 0g Total Sugar.) 25g Protein.
Lower Fat: Crawfish burger recipe is lower in fat as is. Omit guacamole to reduce fats further.
Lower Carbohydrate: Any reductions in carbohydrates would change the integrity of the recipe.
Lower Sodium: Use salt-free Cajun seasoning to reduce sodium to 520mg.
Dairy-free: Use vegan cheese. No significant change in macros.
Gluten-free: Use gluten-free flour and ensure Cajun seasoning is gluten-free. Get crawfish here →
https://louisianadirectseafoodshop.com/product-category/crawfish/ Get Cajun180 seasonings here → https://louisianadirectseafoodshop.com/store/cajun180/
Cheesy Crawfish Nachos
2 lb Louisiana crawfish tails
1 small onion, diced
2 celery ribs, diced
1 bell pepper, diced
1 stick of butter
1 tsp each red pepper, black pepper
2 garlic cloves, minced
1 tsp garlic powder
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of celery soup
1 (8 oz) can tomato sauce
1 (8 oz) pkg of each shredded cheeses: Cheddar, Pepper Jack, and Colby Monterey Jack
1-2 jalapeño peppers, sliced
1⁄2 c fresh parsley, chopped
1⁄2 c green onions, sliced
1 (10-12 oz) bag of corn tortilla chips
Heat the saucepan on medium heat and melt butter.
Sauté onions, celery, and bell pepper for 3-5 minutes or until onions are translucent. Add garlic and seasonings, and sauté 2 minutes longer.
Stir in the mushroom and celery soups and the tomato sauce, until well mixed.
Simmer on low for 20 to 30 minutes.
Meanwhile, Preheat the oven to 350 degrees.
Fold in the crawfish tails and simmer for another 5 minutes.
Add the Pepper Jack cheese and Cheddar cheese, stirring until completely melted and heated through.
Layer chips on an extra-large non-stick sheet pan, and top with the crawfish mixture, shredded Colby Monterey cheese blend, and sliced jalapenos.
Bake at 350 degrees for 5 minutes or until the cheese melts.
Garnish with fresh parsley and sliced green onions, and serve.
NUTRITION Serving Size: 2 cups Servings: 8
53g Fat (26g Saturated fats, 245mg Cholesterol.) 1,450mg Sodium. 42g Carbohydrates (4g Fiber, 6g Total Sugar.) 45g Protein.
Lower fat: 510 kcal (20g fats, 6g saturated fats, 26mg cholesterol, 42g carbohydrates, 44g protein.) Substitute 3 Tbsp for butter. Choose “Baked” tortilla chips. Substitute 1 (8 oz) package of fat-free cream cheese & 1 Tbsp red pepper flakes for Pepper Jack cheese, and blend thoroughly. Choose “Reduced-Fat” cheese for Cheddar & Colby Monterey Jack Cheese. If you choose “low fat” or “fat-free” cheeses, It likely will not melt and have the same texture of this recipe. Optional: The amount of shredded cheese can be lowered to further reduce total fats.
Lower carbohydrate: 752 kcal (49g fats, 15.5g carbohydrates, 3g fiber, 5g sugar, 63g protein.) Substitute ¼ tsp xanthan gum and 1 cup each of sour cream and half and half in place of soups. Choose protein chips or other low-carb chips, or cucumber slices.
Lower sodium: 784 kcal (55g fats, 744mg sodium, 38g carbohydrates, 40g protein.) Use unsalted butter. Use “No Salt Added” tomato sauce. Substitute Unsalted Cream of Mushroom & Unsalted Cream of Chicken for the soups. Substitute 1 (8 oz) package of cream cheese & 1 Tbsp red pepper flakes for the pepper jack cheese. Use “Lightly Salted” tortilla chips. Optional: The amount of shredded cheese can be lowered to further reduce the sodium.
Dairy-free: 767 kcal (47g fats, 53g carbohydrates, 36g protein.) Substitute coconut oil for butter. Add 3 Tbsp flour. Substitute vegan sour cream and cream cheese for the soups. Use vegan cheese.
Gluten-free: 829 kcal (56g fats, 39g carbohydrates, 45g protein.) If gluten-free cream of mushroom, and cream of celery soups are unavailable, then substitute 1 cup each of half and half and Light sour cream. Add 3 Tbsp Tapioca flour to the butter.
Fried Soft Shell Crawfish Recipe courtesy of Delcambre Market Consultant Chef John Reason.
Photo credit: BayouWildTv
1 lb (2-doz.) Louisiana Soft Shell Crawfish
1 c all-purpose flour
1 Tbsp Cajun Mais Palm seasoning blend
½ garlic powder
½ tsp salt
½ tsp black pepper
1 large egg
2 Tbsp whole milk
Favorite condiment dipping sauce for serving
Preheat the fryer to 350 degrees.
Rinse soft shell crawfish and pat dry with a paper towel.
In a bowl, combine flour, seasonings, and salt & pepper.
In a separate bowl whisk the egg and milk.
In the third bowl, add breadcrumbs.
Dredge crawfish in flour mixture, then dip in egg wash, and dredge again in flour mixture..
Cook for a few minutes until crawfish float and are golden brown.
Serve as a garnish on your favorite seafood dish with favorite condiments for dipping as an appetizer.
NUTRITION Serving Size: 6 soft shell crawfish Servings: 4
30g Fat (2g Saturated fat, 45mg Cholesterol.) 260mg Sodium. 24g Carbohydrates (2g Fiber, 0g Total sugar.) 30g Protein.
Lower Fat: Air-fry crawfish on 350 degrees for 8 minutes, flipping once. 330 Calories. 5g Fat (1g Saturated fat, 45mg Cholesterol.) 1,210mg Sodium. 42g Carbohydrates (2g Fiber, 3g Total sugar.) 29g Protein.
Lower Carbohydrate: Substitute whey protein isolate powder for flour. 375 calories. 30g fat (2g saturated fat, 49mg cholesterol.) 220mg sodium. 1g carbohydrates (<1g fiber, <1g sugar.) 36g protein.
Lower Sodium: Use salt-free Cajun seasoning such as Cajun180 La Cajun Gold “No Salt.” Omit salt. Reduces sodium 220mg.
Dairy-free: Use nut milk. No significant change in macros.
Gluten-free: Use gluten-free flour. No significant change in macros. Purchase soft shell crawfish here → https://louisianadirectseafoodshop.com/product/softshell-crawfish/